Ham & watercress salad with clementine dressing
By Emily Kydd
Contains pork – recipe is for non-Muslims only
Use up leftover festive ingredients such as ham, hazelnuts, cranberries and clementines in this light salad – perfect after a week of indulgence
- Prep:20 mins
No cook - Serves 4
- Easy
Nutrition per serving
- kcal 378
- fat 18g
- saturates 2g
- carbs 27g
- sugars 10g
- fibre 8g
- protein 22g
- salt 2.6g
Ingredients
- 250g pouch ready-to-eat mixed grains
- 280g leftover ham, shredded or cut into chunks
- 100g bag watercress
- 1 small fennel bulb, thinly sliced
- 50g hazelnuts, toasted and roughly chopped
- small bunch parsley, roughly chopped
- 1½ tbsp dried cranberries, roughly chopped
- 2 tbsp extra virgin olive oil
- zest 1 clementine and juice of 2
- 2½ tsp Dijon mustard
- good drizzle of clear honey
Method
For the dressing, put all the ingredients in a jar, along with some seasoning, pop on the lid and give it a really good shake.
Tip the grains into a large bowl and toss through the ham, watercress, fennel, hazelnuts and parsley. Just before serving, pour over the dressing and gently toss to combine. Transfer to a serving platter and scatter over the dried cranberries.